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Hmmm, what to make for dinner?

Friday is pizza night, so tonight I made a pepperoni, a half mushroom, and my absolute favorite, white pie with fresh tomato.

I buy 12” “shells” from a local bakery and just add the toppings. I chop a few cloves of garlic and mix it with some olive oil, then brush it onto the shell.

For my first pie, I ladled 3 scoops of sauce and add about 4 Oz of shredded mozzarella and some thin slices of pepperoni. I picked up an organic basil plant in the produce section of the local Walmart, sliced up a few leaves and added it to the pizza when I pulled it from the oven.

For my second pie, I brushed garlic/olive oil onto the crust and added slices of fresh mozzarella, then thin slices of roma tomatoes. This is my favorite pie.

As for my third pie, I brushed the shell with oil/garlic then added the sauce and shredded mozzarella, and topped one half with Sliced baby Bella mushrooms. This is my second favorite pie.

OK, phase 2 of the Fried chicken experiment for lunch today. Went over to the Chinese market, (where leg quarters are $0.89/lb, and picked up three for lunch today.
I am 99% sure that the darkness is because I'm, using "unbleached" bread flour.
Here's the chicken resting after battering (yes, I'm a chicken batterer)
and here's the finished product. I had too many boneless thighs for Khanpunggi tonight, so I fried two today
Once again, a satisfactory result.

Mental Health trip. Playstudios "custom" comp at Bellagio

I thought I was out, but then they pulled me back in . . . .Lake Tahoe

Reverse seared a steak today, decided to do a “surf and turf” and top it off with some shrimps. This was my first time doing a reverse sear, can’t say it’s worth the extra hassle compared to my usual pan searing technique.

Reverse seared a steak today, decided to do a “surf and turf” and top it off with some shrimps. This was my first time doing a reverse sear, can’t say it’s worth the extra hassle compared to my usual pan searing technique.

Reverse seared a steak today, decided to do a “surf and turf” and top it off with some shrimps. This was my first time doing a reverse sear, can’t say it’s worth the extra hassle compared to my usual pan searing technique.

I annihilated mine. CHARRED. yes, some pink in it, but still a total, epic fail with the charring/over cooking.

All I can guess is the extra fat (compared to a porternhouse/tbone) means lower temp/less cooking time.

I have shared some "wins" on this thread, but had to share my epic fail. A sad, sad day to ruin a beautiful piece of meat! (though side dishes came out great.)

PS our new propane tank would NOT open. I used it once, but for some reason today, would not open. (we had a spare though.) anyone know how to loosen a tight-lipped blue rhino tank? Can we use wd-40 if not cooking same day? We tried everything, it is NOT opening!